Description
A classic homemade ranch dressing recipe combining a flavorful blend of herbs and spices with creamy mayonnaise, buttermilk, and sour cream. Perfect as a salad dressing, dip, or sandwich spread, this ranch dressing is easy to make and delivers rich, tangy, and savory flavors.
Ingredients
Scale
Dry Herb and Spice Mix
- ¼ cup black pepper
- 1 ½ cups parsley flakes
- ½ cup garlic salt
- 2 tablespoons kosher salt
- ¼ cup granulated garlic
- ¾ cup granulated onion
- 2 tablespoons dill weed
Dressing
- 2 cups mayonnaise
- 2 cups buttermilk
- 1 ½ cups sour cream
- 1 teaspoon lemon juice
- 2 tablespoons dry herb and spice mix (from above)
Instructions
- Prepare Dry Mix: In a large bowl, combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Mix thoroughly to ensure an even blend of the herbs and spices.
- Make Dressing: In another large bowl, whisk together 2 tablespoons of the prepared dry herb and spice mix with mayonnaise, buttermilk, sour cream, and lemon juice until smooth and fully incorporated.
- Chill Dressing: Cover the bowl and refrigerate the dressing for at least 2 hours. This chilling step allows the flavors to meld and develop a richer taste.
- Serve: After chilling, serve the ranch dressing over salads, use it as a dip for vegetables or chips, or spread it on sandwiches for extra flavor.
Notes
- For best flavor, prepare the dry mix in advance and store it in an airtight container.
- Adjust the consistency by adding more buttermilk if a thinner dressing is desired.
- Use fresh lemon juice rather than bottled for the best tangy flavor.
- Store leftover dressing in the refrigerator and consume within 5 days.
- This recipe makes a large quantity of dry mix; use leftovers to make more dressing or as a seasoning for other dishes.
